I feel like I cheated on real pesto because of this recipe. I was strictly curious and it turned out great! (This is not an okay rule for people who actually cheat…but just an okay rule for pesto and other foods). Since I did not create this in my own brain, I can’t rename it. But why, oh why, isn’t it called Peasto? I thought about this the entire time I made it. Sometimes people just aren’t into cool names. That’s fine. Pesto Pea Pasta
Adapted from Heather Christo Cooks
1 pound pasta
2 1/2 cups fresh hulled peas (or frozen)
2 garlic cloves
Zest of 1 lemon
2 Tbsp fresh lemon juice
1/4 cup olive oil
1 cup fresh parmesan cheese, grated
For fresh hulled peas: Prepare a bowl full of water and ice. Set aside. Bring a large pot of water to a boil and boil peas for 30 seconds. Remove with a slotted spoon to drain. Place the peas in the ice bath…I mean, ice water.
For frozen peas: Follow the same steps as the fresh hulled peas, but boil peas for roughly 1 minute.
Bring the same pot of water back to a boil and cook pasta until al dente.
Drain the peas and combine (in a blender or food processor) with garlic, lemon zest, lemon juice, and olive oil. Puree until smooth. Season with a pinch or two of salt. Add parmesan and continue to pulse.